It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I am frustrated! Today I tried ribs for the third time on the BGE. The set-up was a pizza stone(no platesetter for the large) on one grid and the ribs on a raised grid with a drip pan in between. There was about an inch maybe an inch and a half between the stone and the fire ring. The temp ranged 300-350 and they cooked about five hours. They were charred on the outside but they were still pretty tender. Also, a little dry. I know sugar in a rub burns but I don't know how they could be that burnt with such a small gap for the heat and smoke to escape. There was no direct cooking. I was not very happy with the end result. I want better ribs. They cost too much for a lot of experimenting just to end up in the trash. Any comments or suggestions would be appreciated. I have been on several of y'alls websites, Tim M's and TNW's, but I still don't know where I'm going wrong. Oh yeah, they were babybacks.
frustrated with a broken pizza stone,